AuthorChef Davinder KumarCategoryMisc 180 g Chicken Breast
75 g Chicken Mince (Fine)
1 tsp Sundried Tomato (Chopped)
1 tsp Black & Green Olive (Chopped)
1 pinch Garam Masala
1 tsp Processed Cheese (Grated)
½ tsp Green Chilli (Deseeded & Chopped)
Salt & Pepper - To taste
Marination
100 g Hung Curd
½ tsp Ginger Garlic Paste
1 pinch Elaichi Powder
Salt & White Pepper - To taste
Bellpepper Makhani
1 tbsp Refined Oil
1 tsp Garlic (Chopped)
100 g Red Bellpepper (Dices)
1 cup Frresh Tomato puree
½ tsp Salt
¼ tsp Red Chilli Powder
Kasuri Methi
1 tsp Khoya (Grated)
2 tbsp Cream
Masala Quinoa
1 tsp Oil
⅓ tsp Cumin Seeds
1 tsp Onion (Chopped)
2 tsp Tomato (Chopped)
½ tsp Green Chilli (Deseeded & Chopped)
100 g Quinoa (Boiled)
Salt & Pepper - To taste
1 tsp Fresh Coriander (Chopped)
½ tsp Lemon juice
2 tsp Butter
2 qts Asparagus
2 qts Cepe Mushroom
Micro Greens
Ingredients
180 g Chicken Breast
75 g Chicken Mince (Fine)
1 tsp Sundried Tomato (Chopped)
1 tsp Black & Green Olive (Chopped)
1 pinch Garam Masala
1 tsp Processed Cheese (Grated)
½ tsp Green Chilli (Deseeded & Chopped)
Salt & Pepper - To taste
Marination
100 g Hung Curd
½ tsp Ginger Garlic Paste
1 pinch Elaichi Powder
Salt & White Pepper - To taste
Bellpepper Makhani
1 tbsp Refined Oil
1 tsp Garlic (Chopped)
100 g Red Bellpepper (Dices)
1 cup Frresh Tomato puree
½ tsp Salt
¼ tsp Red Chilli Powder
Kasuri Methi
1 tsp Khoya (Grated)
2 tbsp Cream
Masala Quinoa
1 tsp Oil
⅓ tsp Cumin Seeds
1 tsp Onion (Chopped)
2 tsp Tomato (Chopped)
½ tsp Green Chilli (Deseeded & Chopped)
100 g Quinoa (Boiled)
Salt & Pepper - To taste
1 tsp Fresh Coriander (Chopped)
½ tsp Lemon juice
2 tsp Butter
2 qts Asparagus
2 qts Cepe Mushroom
Micro Greens